Jalapeno Artichoke Dip

• 1 cup Marinated And Drained Artichoke Hearts
• 1/2 cups Grated Parmigiano Reggiano Cheese
• 4 ounces, weight Cream Cheese
• 1/4 cups Mayonnaise
• Salt And Pepper, to taste
• 2 Tablespoons Finely Chopped Jalapeno

1. Place artichokes into the bowl of a food processor.
2. Pulse until coarsely chopped.
3. Add in Parmesan cheese, cream cheese, mayo, salt and pepper.
4. Pulse in short bursts or until everything starts to blend.
5. I added in a splash of water to get things going at first.
6. Make sure to leave the dip slightly chunky, so it has a good texture.
7. Spoon dip into bowl and stir in chopped jalapenos by hand.
8. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around.

hearts, cheese, weight cream cheese, mayonnaise, salt, jalapeno

Taken from tastykitchen.com/recipes/appetizers-and-snacks/jalapeno-artichoke-dip/ (may not work)